Preheat oven to 375 °F (190 °C). Combine candy and 1/3 cup sugar in a small bowl, mixing well. Set aside. Cream shortening and butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg and extracts; beat well. Stir in flour and salt until just mixed. Divide dough in half; tint half of dough with food coloring. Shape tinted and plain dough by teaspoonfuls into 4 1/2-inch rolls on a lightly floured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve one end down to resemble a cane. Repeat procedure with remaining dough. Place cookies on ungreased baking sheets about 2-inches apart and bake for 9 minutes or just until edges begin to brown. Transfer cookies to wire rack to while still warm and immediately sprinkle with reserved candy mixture. Cool completely.